Tailored for you

Why does being healthy at work matter?

Being healthy means you can do the best possible job at work. And with almost 31 million people working in the UK that is a lot of people to keep healthy – essential to maintain our productivity in a global marketplace. Plus, we are also working for longer, 1.1 million workers are aged over 65, and 38% of employees predict health issues associated with an ageing workforce will impact their business.

The UK workforce is as varied as it is vast. So it follows that workers in different sectors do different activities, and have different pressures on their bodies, minds and time. Because of these differences, we have tailored our programme to each employment sector.

Below you can view some of the specific obstacles to healthier eating and drinking workers face in nine broad sectors, and the research linked to these issues, plus our dietitians tell you how they can help. You can also download a handy sector-specific leaflet.

Can’t see your industry listed? Don’t worry, we are experts and tailor our approach to every individual case – below is just a sample. Please contact us and one of our Work Ready dietitians will be in touch to arrange a site visit.

Our research shows that healthier eating and drinking choices can help workers in communications who may need to:

cope with extended periods of activity, including driving

overcome limited access to places for food breaks while out delivering or on call

manage limited access to food preparation and storage facilities

deal with shifts and early starts

work alone

The research

Even mild dehydration can have a negative impact on your brain, from reduced concentration and alertness to changes in mood. A recent study found that drivers who had not drank enough made double the number of mistakes compared to those who were properly hydrated – roughly the same number as someone who has consumed the legal limit of alcohol.

Our pledge

Work Ready dietitians have the expertise and experience to support the communication and utilities industry to overcome barriers such as extended periods of activity, limited access to food, and shift work to stay well hydrated and eat well during the work day.

Our research shows that healthier eating and drinking choices can help workers in construction and large engineering projects who may need to:

eat the right food and keep hydrated to aid focus and concentration and
maintain safety

deal with limited food preparation facilities

cope with poor access to healthier choices in remote sites

meet high energy needs

manage long shifts and early starts

travel long distances for work

The research

Shift workers are more likely to develop obesity, metabolic syndrome and type 2 diabetes. A huge research review looking at over 200,000 people found a link between shift work and risk for diabetes. All shift work schedules (except mixed and evening shifts) had higher risk of diabetes than normal daytime schedules.

Our pledge

Work Ready dietitians can support construction and engineer workers to overcome barriers such as shift work, limited food preparation facilities and limited food access in order to maintain a healthy eating pattern.

Our research shows that healthier eating and drinking choices can help workers in health and social care who may need to:

eat the right food and keep hydrated to aid focus and concentration and maintain safety

cope with limited access to healthier choices

work in warm environments with limited access to fluids

manage working different shift patterns

take quick or no breaks with limited time to eat and drink

survive a high-pressure environment

work alone

The research

Hospital doctors and nurses could be at greater risk of dehydration due their environment – the levels of air conditioning, warm temperature, long busy shifts, limited breaks and a ban on consuming drinks when face-to-face with patients and relatives. Studies have shown that cognition (thinking, understanding and learning) and short-term memory are affected by regular eating, drinking and dehydration.

A study into weight loss in female healthcare workers found that one hour per week of training on diet, physical activity and cognitive behaviour reduced both weight and body mass index (BMI).

Our pledge

Work Ready dietitians work with hospitals and similar organisations to maximise their healthy food and drink offer, particularly in relation to the health and wellbeing Commissioning for Quality and Innovation (CQUIN) indicators. Awareness raising amongst staff about ‘trigger points’ can support individuals in making positive behaviour changes.

Our research shows that healthier eating and drinking choices can help workers in the hospitality industry
who may need to:

cope with working different shift patterns, early starts, late finishes and split shifts

concentrate to maintain safety standards and customer satisfaction

stand for long periods of time

take quick or no breaks with limited time to eat and drink

work in warm environments causing dehydration

access subsidised foods with limited choices

motivate a workforce with high staff turnover

The research

Shift workers are more likely to develop obesity, metabolic syndrome and type 2 diabetes. A huge research review looking at over 200,000 people found a link between shift work and risk for diabetes. All shift work schedules (except mixed and evening shifts) had higher risk of diabetes than normal daytime schedules.

Our pledge

To support staff with difficult shift patterns to access good nutritional information and support, through providing services at appropriate out-of-hours times and using suitable technology to help.

As dietitians, we understand the pressures on hospitality staff who are constantly surrounded by foods and drinks during preparation and service to customers yet often lack the time to eat and drink correctly themselves.

The research

Our pledge

As registered dietitians we are committed to applying scientific evidence to lead workplace nutrition programmes. These are aimed at improving eating behaviours for the unique challenges faced by office-based employees, including long hours working at a desk in high-pressure environments.

Our research shows that healthier eating and drinking choices can help front line workers who may need to:

consume the right food and drink to aid focus and concentration

maintain personal and public safety in high pressure work environments

sustain a healthy weight to cope with the demands of their role

meet their nutritional needs with healthy food, snacks and drinks

manage these goals despite limited or no access to healthier choices and vending

work long and differing shift patterns

take quick or no breaks with limited time to eat and drink

survive a high-pressure environment

The research

Higher productivity is associated with better psychlogical wellbeing – this is the conclusion of 16,000 employees across 15 different UK organisations from a variety of sectors, reported in the New Economics Foundation report Wellbeing at Work.

Our pledge

Work Ready dietitians can help response and emergency workers to achieve healthier eating patterns. This will promote good health and help optimise the performance of individuals and the service as a whole. For example, our work in prions showed a high number of participants used what they had learnt to make positive changes to their diets and take simple steps to improve their health and wellbeing at work.

Our research shows that healthier eating and drinking choices can help workers in retail and warehousing who may need to:

stand for long periods of time

take quick or no breaks with limited time to eat and drink

work in warm environments with limited access to fluids

use subsidised canteens that offer limited or no healthy options

cope with working different shift patterns

motivate a workforce with high turnover

The research

Shift workers are more likely to develop obesity, metabolic syndrome and type 2 diabetes. A huge research review looking at over 200,000 people found a link between shift work and risk for diabetes. All shift work schedules (except mixed and evening shifts) had higher risk of diabetes than normal daytime schedules.

Our pledge

In practice we have seen employees change their eating and snacking habits after attending a food demo session, and they tell us they are still making some of the recipes years later! Food demos are a great way to show case how to make healthier meals and snacks in minutes using minimal equipment.

Our research shows that healthier eating and drinking choices can help teachers and assistants who may need to:

consume the right food and drink to aid focus, concentration and mood

maintain a healthy weight to cope with the demands of their role

meet their nutritional needs with healthy food, snacks and fluid

work long hours

take quick breaks with limited time to eat and drink

The research

A study looked at programmes to prevent weight-gain in a school workplace. The programmes focused on nutrition and physical activity. Both weight and BMI dropped and the nutrition activities saw stable or increased participation over time.

Higher productivity is associated with better psychological wellbeing – this is the conclusion of 16,000 employees across 15 different UK organisations from a variety of sectors, reported in the New Economics Foundation report Wellbeing at Work.

Our pledge

Work Ready dietitians can help those working in education settings to achieve healthier eating patterns to promote good health. Our work in higher education settings has shown long-term changes that benefited not just the individuals but also the service with healthier staff performing more effectively.

Our research shows that healthier eating and drinking choices can help workers in transport who may need to:

eat the right food and keep hydrated to aid focus and concentration and maintain safety

cope with working different shift patterns

deal with limited access to healthy meal, snack and hydration choices

maintain adequate hydration with in-frequent access to toilets

work alone

The research

A recent study showed that even mild dehydration can have a negative impact on mental functions, from reduced concentration and alertness to changes in mood. In lab simulator tests, they found that drivers who have not had enough fluid to drink made double the number of errors compared to those who were properly hydrated- roughly the same number as someone who has consumed the legal limit of alcohol.

To prevent obesity among metropolitan transit workers, the increased availability and pricing on healthy vending machines were reviewed along with group behavioural programmes. Energy intake decreased significantly, and fruit and vegetable intake increased significantly in workers in the intervention groups.

Our pledge

Work Ready dietitians can support transport workers to overcome barriers such as shift work, keeping hydrated and limited food access in order to maintain a healthy eating pattern.